>> Rye and maize are more susceptible to mycotoxin contamination than
>> wheat or wheat products, its seems. But since the rate of toxin
>> production varies with storage conditions, and does not always
>> correlate with fungal growth rate, it doesn't seem that anyone can
>> predict the real extent of these hazards.
> I think this is nitpicking. Bread made from wheat is an incredibly
> safe food. [...] Essentially wheat bread moulds are not harmful.

I suspect the real reason they aren't harmful is that people don't
eat them. The sources I quoted were comparing moulds on bread with
those on whole (non-wheat) grains. If you have a load of mouldy
rye or maize to dispose of, you can just mill it and your customers
will be none the wiser until it's too late. A batch of mouldy bread
is obviously inedible and you can only throw it out.

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